1/2 cup (125 ml) margarine
1/2 cup (125 ml) brown sugar
1 tsp (5 ml) vanilla
1/4 cup (50 ml) sour cream
1 cup (250 ml) mashed bananas
3/4 cup (175 ml) brown rice flour
1/2 cup (125 ml) potato flour
1/4 cup (50 ml) low fat soy flour (I used tapioca flour)
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) salt
Preheat oven to 400F (200C). Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add sour cream and bananas and mix well. Sift the dry ingredients and add to mixture. Pour into non-stick muffins tins, 3/4 full and bake 15-20 mins.
Serving size: 1 muffin This recipe is Gluten Free
for people with celiac
Yield: 18 muffins Exchanges: 1/2 starch, 1 fruit, 1 fat Nutrition: 125.8 Calories, 17.4 g carb; 0.5 fibre; 2.5 g protein; 6.2 g fat
From Great Temptations: Recipes for People with Celiac Disease and Diabetes by Kathryn Manraj. Used by permission.
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Last Updated: Wednesday August 30, 2006 13:00:13
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